ABSINTHE, 104
Ale, 71-76
” cup, 117
” mulled, 122
Anchovy sauce, 47
Angostura bitters, 112
Aniseed cordial, 105
BACON, PICKLE FOR, 28
Badminton, 117
Balm of Molucca, 112
Baking-powder, 150
Beauty water, 96
Beef, spiced, 24
” tea, 139
” Welsh, 25
Beer, home-brewed, 71-76
Beetles, to destroy, 153
Benedictine, 115
Biscuits, water, 136
Bishop, 117
Bitters, angostura, 112
” Hamburgh, 106
” orange, 115
Boston cooler, 118
Bottling of fruit and vegetables, 63-66
Brandy, cherry, 113
” cherries, 55
” cocktail, 118
” ginger, 114
” lemon, 114
” peaches, 56
Brewing, 71-76
Broth, 139, 140
Browning, gush about, 2
Butter, 9-15
” to pot, 14
CALVES’-FOOT JELLY, 142
Cassis, 113
Catsup, mushroom, 45
” tomato, 46
” walnut, 46
Champagne cobbler, 113
” cup, 118
Chartreuse, 106
Cheese, 16-22
” Camembert, 21
” Cheddar, 18
” cream, 19
” Gervais, 21
” Grewelthorp, 20
” Stilton, 16
” to pot, 22
Cherries, brandy, 55
Cherry brandy, 113
Churning, 12
Cider, 77-79
” cup, 118
Cinnamon cordial, 106
Claret cup, 118
” mulled, 123
Clove cordial, 106
Cobbett, William, on pietistic and other cant, 71-73
Cobbler, champagne, 118
” Saratoga, 125
” sherry, 126
Cocktail, brandy, 118
Coffee, 119, 136
Cordials, 102-116
Crambambuli, 120
Cream, 9-15
” clotted, 11
” curds, 15
Crême de cacao, 113
” ” café, 113
” ” menthe, 114
Crust coffee, 143
Curaçoa, 114
Curry powder, 45
Custard, savoury, 141
Cutlet, mutton, 140
DAMSON CHEESE, 55
Distilling, 92-111
Drying of fruit and vegetables, 67-70
EAU-DE-COLOGNE, 145
Egg-and-brandy mixture, 120
Egg flip, 120
” nog, 120
Eggs, to preserve, 32
Essences, 96-102
Evaporating of fruit and vegetables, 67-70
FILBERTS, STORING OF, 62
Fish, to pickle, 31
” to pot, 30
” to salt, 31
” to smoke, 31
Flies, to destroy, 149
Flowers, cut, to keep fresh, 151
Fruit, bottling of, 63-66
” drink, 121
” drying of, 67-70
” Macédoine, 130
” storing, 57-62
” syrups, 65
Furniture polish, 149
GARDEN PARTY, REFRESHMENTS AT, 128-136
Gin fizz, 121
” punch, 124
” sling, 121
Ginger beer, 89
” brandy, 114
Gingerbread loaf, 135
HAM, 26
” to boil, 28
” to cure, 27
” to steam, 29
Hamburgh bitters, 108
Henry VIII., appreciator of pudding, 2
Herbs, gathering and drying, 62
Housewifery, a plea for, 1-8
Hughes, Tom, on life, beer and skittles, 117
Hydromel, 89
ICE CREAMS, 137, 138
Incense, 147
Invalids, food for, 139-144
JAMS, 48-56
Jellies, fruit, 52
Jelly, apple, 52
” blackberry, 54
” cranberry, 53
” currant, 53, 54
” Scotch, 54
” calves’-foot, 142
” restorative, 141
” rice, 142
Julep, 122
KING, DR., HIS APPEAL TO THE ALE-WIFE, 76
Kirschenwasser, 108
Kummel, 108
LA MASUBAL, 121
Lavender, gathering and drying, 62
” water, 96, 146
Lemon brandy, 114
Lemon cordial, 111, 114
Lemonade, 121
Long drink, 121
MACÉDOINE OF FRUIT, 130
Markham, Gervase, on the vertues of a compleate woman, 6
Marmalade, crab-apple, 52
” orange, 50, 51
” quince, 51
Mead, 87-89
Meat, pickling, 23-30
” to pot, 30
Medlars, storing of, 61
Merissah, 87
Metheglin, 87-89
Milk, 9-15
” punch, 123
Mint julep, 122
Mulled ale, 122
” claret, 123
Mushroom catsup, 45
Mustard, 40
” aromatic, 42
” Düsseldorf, 42
” Frankfort, 42
” French, 41
” Jesuits’, 42
” spiced, 41
” with horseradish, 40